Instant Pot Chicken And Dumplings Recipes

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INSTANT POT CHICKEN AND DUMPLINGS



Instant Pot Chicken and Dumplings image

Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon baking powder
1 3/4 cups plus 2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup whole milk, at room temperature
1 small onion, chopped
2 medium celery stalks, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 cups chicken stock
1/2 cup dry white wine
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
  • Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
  • Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
  • Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.

INSTANT POT® CHICKEN AND DUMPLINGS



Instant Pot® Chicken and Dumplings image

I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.

Provided by Doughgirl8

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 50m

Yield 5

Number Of Ingredients 23

½ tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
1 bay leaf
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
1 pound bone-in chicken breasts, skin removed
½ teaspoon thyme
½ teaspoon dried marjoram
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
salt and ground black pepper to taste
½ cup frozen petite peas
½ cup frozen cut green beans
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
½ cup buttermilk

Steps:

  • Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
  • Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
  • Mash butter with the flour to make a smooth paste; set aside.
  • Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
  • Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
  • Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
  • Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g

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Top Asked Questions

How do you cook dumplings in Instant Pot?
Turn Instant Pot on "SAUTE". Add olive oil to the bottom of the pressure cooker. Add chicken and brown for about 3 minutes on each side. Add chicken broth to the pot and scrape up all the bits on the bottom of the pan.
What kind of soup to use in Instant Pot chicken and dumplings?
Use two cups of frozen peas and carrots. If you don’t have frozen peas and carrots, then measure out one cup each of chopped carrots and peas. I also use two cans of cream of chicken soup.
How to make gluten free chicken and dumplings?
Try my gluten free chicken and dumplings! To start, you’ll heat a bit of olive oil in the insert pot of the Instant Pot, using the Saute function. Add in some onion and celery and allow it to heat and become fragrant. Add in the chicken breast pieces, chicken broth, water, frozen vegetables, and seasonings.
How do you cook chicken in Instant Pot?
Heat the olive oil in the Instant Pot using saute mode. When the pot is hot, add the chicken thighs to the pot. Brown on both sides, about 4 minutes per side. Remove chicken to a clean plate. Add the tablespoon of butter to the pot, followed by the onion, celery and carrot.

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